• Apricot & Avocado Salad with Lemon Vinaigrette

    1 vote
    Apricot & Avocado Salad with Lemon Vinaigrette
    Prep: 15 min Servings: 4
    by Sammie Stricklin
    1 recipe
    For a quick salad that taste great this is it. It is very simple to make. On a very hot day it is nice to have a very good refreshing salad. Enjoy!


    • Lemon Vinaigrette
    • 1/3 cup plus 2 Tbs fresh lemon juice
    • 2/3 cup California Olive Ranch extra-virgin olive oil
    • 1 Tbs Dijon mustard
    • 3 large cloves garlic, peeled and crushed
    • 3/4 tsp sea salt
    • Salad
    • 5-6 cups (about 4 ounces) mixed baby greens
    • 1/4 cup whole tarragon leaves
    • 1/4 cup Lemon Vinaigrette (See above)
    • 1/4 cup sliced almonds, toasted
    • 1/2 cup (2 ounces) crumbled mild semi soft goat cheese or feta cheese
    • 1/2 ripe avocado
    • 8 dried apricots, each cut into 3-4 strips


    1. 1. Vinaigrette: Place all the vinaigrette ingredients in a glass jar and seal lid tightly. Shake vigorously to combine. The vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature and remove the garlic cloves before using.
    2. 2. Salad: Just before you plan to serve the salad, place the greens and the tarragon in a large salad bowl and toss to combine. Add 3 Tbs of vinaigrette. Toss to lightly coat the leaves, then taste to see if more dressing is needed.
    3. 3. Transfer the greens to a platter or individual salad plates. Scatter the almonds and cheese on top of the greens.
    4. 4. Peel the avocado and discard the pit. Cut the avocado lengthwise into thin slices. Arrange the slices around the edge of the platter or plates.
    5. 5. Sprinkle the apricots over the salad. Serve immediately.

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